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Bayou La Batre Rum Cream Pie

Submitted by: Mary on 01/25/2004
2332 views
2.88 avg rating
240 votes
 
 
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Ingredients

5 Egg Yolks
3/4 Cup splenda
2 1/2 T Unsweetened gelatin
1/2 C Cold water
3/4 C Heavy cream
3 T Dark Rum


CRUST:
1 3/4 C Pecans, ground
1/2 C Splenda
2 T Butter

Directions

Beat egg yolks until light.

Add splenda.



Soak gelatin in cold water; put over low heat, until dissolved. Pour over splenda and egg mixture, stirring briskly.



Whip cream until stiff, fold into the egg mixture, and flavor with rum. Chill until mixture begins to set.



Meantime, make pie crust in 10 inch pie plate. In a bowl mix ground pecans with splenda and melted butter. Place mixture in pie plate and press evenly on bottom and up sides. Chill crust for 2 hours.



Pour filling mixture into pie shell. Chill until firm.



Sprinkle top generously with shaved low carb chocolate curls.



Garnish with whipped cream, if desired, and serve cold.


Servings

6

Calories

4

Time to prepare

40 minutes

Difficulty

Easy
 

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